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Flavour is one of the most complex experiences produced by food. A dish may contain hundreds or thousands of…

Food safety inspection has traditionally relied on visual examination, laboratory testing, and established chemical and microbiological methods. Colour, shape,…

Eating is one of the most fundamental human behaviours, yet its underlying mechanisms are remarkably complex. The decision to…

Food is not a passive collection of nutrients entering the human body. It is a dynamic physical and chemical…

The integration of artificial intelligence, machine learning, and computational modelling into nutrition has created new possibilities for understanding dietary…

Nutrition science is entering a period in which understanding what food contains is no longer sufficient to explain what…

Alternative proteins are becoming increasingly important in discussions about food security and environmental sustainability. Conventional livestock production requires land,…

Food waste presents a significant environmental challenge, but it also represents a largely underused source of valuable resources. Fruit…

Food manufacturing has traditionally focused on producing consistent products for large consumer groups. Manufacturers develop recipes, standardize ingredients, and…

Urban food environments are complex systems that connect farms, warehouses, transport networks, processing facilities, retailers, restaurants, and households. Every…